Recipe of the Day: Susan's Chicken Pot Pie

Here is a recipe from my soon to be released NotQuiteJuneCleaver Bakes a Pie! Yeah, I know I have said that before but I really am finishing it up.  I feel a new inspiration to “get ‘er done”.  Okay, I just make myself sick.  I hate it when people say that…get ‘er done.  Anywho, it will be in my etsy shoppe soon.  Turning out really good I think.

We all have eaten Chicken Pot Pie.  Maybe not homemade crust pot pies.  I have been known to enjoy quite a few frozen boxed pot pies!  But there isn’t much better than a good old fashioned Chicken Pot Pie.  Here is my favorite recipe.

My mama made it a bit different and I added her variation at the end of my recipe.

Susan’s Chicken Pot Pie

You can either make one large pie or individual pot pies for each person.  These can easily be frozen for later. And you could use left over roast or steak and make this into beef pot pie by  substituting the chicken stock for beef broth.

This recipe is really good with left over roasted, baked or fried chicken (sans the crust and bones) or you can boil a chicken and pick it off the bones.

One recipe for a double crust pie (recipe in the front of this book).  Rolled out to the shape or shapes needed and then chilled on baking sheets lined with parchment.  If you are making the on big pie, you will use half of this recipe.  Freeze the rest for later.

You can use a variety of cooked or roasted root vegetables.  Try turnips,      parsnips, carrots, rutabagas, any sort of potato.  But the vegetables need to be cooked prior to putting your pie or pies together.  And they need to be diced into 1 inch pieces.  Also English peas and whole kernel corn are great for this recipe. These do not have to be cooked unless they are fresh and then just a quick steam will do nicely.  And they add an appealing bit of color to your pie.

Here are the proportions for a large 9 x 13 pan or 6-8 individual pies.

If you have extra filling after making the big pie, quickly whip up a batch of dough if you dont have extra and make one or two individual pies to freeze for later.

3-4 cups chicken cubed

4-5 cups vegetables

Toss the chicken and vegetables together and season to taste.

Now for the sauce.

3/4 cup all purpose flour

2-3 cups chicken stock

1 cup heavy cream

1 cup milk

In a medium saucepan bring the stock to a simmer and whisk in flour, milk and cream.  Cook  while whisking until sauce is smooth and thick. Season as you wish.  I usually use just salt and black pepper but I hear fresh grated nutmeg is awesome!

Pour warm sauce over vegetables and chicken and combine. Pour into desired containers.

Remove chilled dough.  Fit over fillings with enough lapped over the edges to crimp and seal around the dish. Cut vents to allow the steam to escape.

Place pie or pies on lined baking sheet and place in oven that has been preheated  to 400.  Bake for 30-35 minutes  or until the crust is golden brown.  Cool slightly and enjoy!

If you froze the pies, allow a few extra minutes baking time. Do not thaw…the crust will get yucky.

My mom didn’t make pie crust period.  So instead she opened a can of whop biscuits (store bought) and put on top of the filling.  When served everyone go a biscuit…and they were delicious!

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Queen of the Fashionablt Outdatee

Made it last night with a few leftovers. Delicious Suzi! I did cheat with a premade crust- hey I am a working girl! Put a great Stew recipe on my blog. Give it a try. Love B

Sounds delicious Susan and very similar to my mom’s except she used leftover gravy. In my house you could have put a crust on anything, called it a pie and we were all lining up for it! We have always been pie lovers. Looking forward to your book!!